We started off the day by making our chocolate mousse. No gelatine was used in this mousse because we were using milk chocolate and there was enough fat in there to hold the structure of the cake. Unfortunately, our team over-mixed our mousse mixture, therefore destroying the smoothness of the mousse and we were left with quite rough textured cake. But that's okay, it still tasted really nice barring the texture.
We then had a chance to make shortcrust tart shells from scratch and boy was it fun AND difficult! We first had to combine all the ingredients in the mixer and then even everything out by hand on the bench, while being mindful to not knead the dough. We then had to roll out pieces of the dough in between 2 layers of baking paper with wooden rolling pins before freezing our shortcrust. It was really eye-opening learning this technique as I realised I've used the wrong technique to cream my butter and prepare my shortcrust all these years!
After that we observed while our teacher caramelised some hazelnuts and mmmm the smell and taste of those nuts! It was amazing! While waiting for the nuts to cool down, we started the assembly of our 'Delice de Chocolat Praline' - which is the chocolate mousse cake. We first placed the hazelnut dacquoise at the bottom of our cake rings, and then poured the milk chocolate mousse to about half way through, and then we had to press in a sheet of the vanilla creme brulee insert, and then cover the cake ring with the rest of the mousse mixture. After then, it was left to freeze in the blast freezer.
When we came back from lunch, we started lining our tart shells and oh my god, it was so difficult to line the large tart shells and my shortcrust kept breaking on me! But in the end, with the right technique we managed to line them properly and blind baked them (i.e. putting rice wrapped in plastic in our shells). We then created some truly decadent chocolate ganache for the filling.
Here comes the fun part: the assembly of the tart! First we poured about 1/2 of our ganache into the tarts, then we had to press in the flourless chocolate sponge into the middle of the tart (just to cut through some of the richness of the tart), and then filling the rest with the ganache and our tarts were left to cool in the fridge.
As we approached the last 30 minutes of our class, we frantically tried to de-mould our mousse cakes from the FREEZING cake rings (that just came out from the -33 degree celcius blast freezer) in order to glaze it with the chocolate glaze - the glazing process is actually a lot harder than it looks because you want to work fast while making sure the layer of glaze isn't too thin or thick! And then we finished off the class by decorating our cakes to our liking :)
My experience at the William Angliss Institute in that weekend was truly amazing and I enjoyed every minute of it. I learned a lot and I definitely gained a few kgs too ;)
Here are some photos from day 2!
Tarte au Chocolat :)
Mmm.. the glazing of my chocolate mousse cake!
Final product: decorated with chocolate macarons & caramelised hazelnuts
A photo with my final product
With my teacher: Maria Lantelme
Big tart and small tart :)
Decorated with caramel pecans
Cross section of the mousse cake.. love the creme brulee centre!
Two massive boxes of chocolate goodness for my family :)